P.A.L.A. La Tricolore

P.A.L.A. La Tricolore
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

1 PIZZA P.A.L.A. - 7060

20 g. Pesto di agrumi - Citrus Pesto - BO7

50 g. Frulloro ® - X93

80 g. Èseppiafette - WD1

Other Ingredients

40 g. Zucchini

q.s. Orange Zest

q.s. Parsley

Spread the Frulloro on the pizza P.A.L.A. base,  then bake at 230˚C for 5-6 minutes. Remove from the oven and distribute the Èseppeafette seasoned with the Citrus Pesto, finish with orange zest, chopped parsley and grated zucchini.
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Discover the Menù products in this recipe:

Frulloro ®
Naturally gluten-free

Frulloro ®

Blended tomato
Èseppiafette
Naturally gluten-free

Èseppiafette

Seafood Specialties
Pesto di agrumi - Citrus Pesto
Gluten-free

Pesto di agrumi - Citrus Pesto

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PIZZA P.A.L.A.

PIZZA P.A.L.A.

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